From the Farmer

Week 19 – 9/21/2016

We had very nice weather and a fun afternoon at Sunday’s potluck.  Thanks to all of you who came, we hope you had a great time!  There was a demonstration bee-hive (glass walls!), gourd crafting, and butterfly rearing.  The food was delish and well rounded – proof again of the successful anarchy of potlucks, should we govern this way? – and the evening was capped off with an hour of chicken wrangling and egg obsession.  It was good to see you all socially.

This week, spaghetti in a squash!  
Last year around this time we wrote about Momma Snow, spaghetti squash, and running black market Vermont maple syrup from the North Country (psst, we can hook you up at the Farm Stand).  I believe last year we gave you the tomatoes to make your own sauce, but this year we’re in a tomato lull, so here you go, ready-made sauce from our own veggies right here.  Check the label – if you pick up at the Farm Stand, it is in the refrigerator.  Put it there when you get home; it’ll keep for weeks, but does need to be in the fridge.  Off-site CSA members, you’ll receive shelf-stable sauce, which you can keep in the pantry. (All a function of how acidy our tomatoes were when we made the sauce; we didn’t want to add anything extra to drop the pH to a “shelf-stable” level).

So here’s what to do with the spaghetti football. Spaghetti squash is unlike other squash in that when cooked, the flesh can be forked out in long strands. Use it like spaghetti. It tastes great, is a healthy “noodle,” and I guarantee you and your kids will like. If you don’t bring it back (please bring sauce and a fork) and we’ll replace it with high-sugar candy. In truth, we will of course make right if you aren’t satisfied with anything from the Farm.

To get the noodles, cut the squash in half and take out the seeds (microwaving a minute or two makes this easier).  Place the halves face down in a baking dish.  You might add ¼ cup water.  You can cook in a 350°F oven for half an hour (until a knife can pierce the outside) or in the microwave for 12 minutes.  If you use the microwave cover the dish tightly.  Make your kids scoop out the insides after its cool enough to handle.

Also in your share this week, a surprise cucurbit appearance: melons or cukes!  We planted a very late melon crop that was part experiment, and have been rewarded.  Al says they may be our best tasting with a good texture.  We’re making a note that it’s never too late to plant more melons and we hope our melon season will be longer and stronger next year.

Be great this week,

Mike, Deb, Al, Lex, Anya, Jen, James, Christy, Tyler, Kay, Sonya, Julia, and Bella and Radish, Camillas x 500+, goats x 12, Roscoe RIP and Popcorn, visiting Mount Vernon and the subject of George Washington’s second 1786 letter to Richard Sprigg

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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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